COMPARATIVE-STUDIES ON FUNCTIONAL-PROPERTIES OF SOYMEALS FROM KALITURAND BRAGG VARIETIES

Authors
SHARMA YK SUBRAMANIAN N
Citation
Yk. Sharma et N. Subramanian, COMPARATIVE-STUDIES ON FUNCTIONAL-PROPERTIES OF SOYMEALS FROM KALITURAND BRAGG VARIETIES, Journal of Food Science and Technology, 31(1), 1994, pp. 27-31
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
31
Issue
1
Year of publication
1994
Pages
27 - 31
Database
ISI
SICI code
0022-1155(1994)31:1<27:COFOSF>2.0.ZU;2-I
Abstract
'Kalitur' (black) soybean variety was evaluated and compared with 'Bra gg' variety for the functional properties of their meals. Water absorp tion capacities were 217 and 237 g/100 g of 'Kalitur' meal proteins an d its heat processed meal, respectively. Fat absorption capacities wer e 112 and 141 g oil/100 g 'Kalitur' and its heat processed meal, respe ctively. Foaming and emulsification capacities were minimum at pH 4.5 and higher acidic pH. Foam stability increased with increase in concen tration upto 0.4 M NaCl and then started decreasing. The data indicate high potential of 'Kalitur' meal protein for application in food syst em.